ROAST

With the opening of Roast in 2008, Symon brings his meat-centric cooking to Detroit’s Westin Book Cadillac. The 200-seat restaurant features a lounge, main dining room and a semi-private dining area, ideal for intimate gatherings. Named "Restaurant of the Year" by The Detroit Free Press in 2009, Symon has been awarded numerous culinary accolades for his cooking at Roast. The menu features Symon's signature nose-to-tail cooking, with a large focus on steaks and chops, ranging from Bavette Sirloin with blue cheese to Bone-in Dry-Aged Ribeye for two.